Food Smokers and Smoking Tips/Tricks/Techniques

Turned out great!

 

Look at the juice! Awesome job

 

Womp womp. This myth is busted, in my eyes.

Low and Slow (left) // High Heat (right)



Same flavor profile and you guessed it, same heat production. 1100 degrees - tested in the kettle, tested open on top of the firebox, and (not pictured) tested on Texas red dirt. First two are High Heat, second two are Low and Slow.

 

Santa Maria tri tip! Salty!



Going for the reverse sear!

 

I started my gravity feed smoker build I hope to get the rest of the material this week. Supplier is backed up.

 

Smoked/grilled some nice New York’s for dinner. The Traeger Scout goes with us on almost every camping trip and works just as nicely on the deck. It’s finally dialed in (The Scouts have an overheating issue if you don’t adjust the controller) These were smoked/grilled to perfection. Great flavor.

 

Got some Kingfish on the smoker for smoked fish dip

 

I appreciate this research!

 

Was there a difference in how long the coals lasted?

 

What's the 2nd picture?

 

They got thrown in with the rest of the chimney

 

Smoked fish dip

 

Like this but much better

 

Wow that is cool. I bet my Dad and I could eat a 5 gallon bucket lol.

Home made sounds really good. Do you have a recipe to share?

 

It is very well liked,but I keep the recipe more secret than the KFC batter.

 

Sharing is caring!

 

You’d be surprised how many have begged for that recipe. I’ve had people offer me for it.

 

If I had a recipe good enough to share I would give it to people for free to enhance their lives and not gate keep it.

 

You’re a better person than me.